The Dinner Party Guide: Brittany Edit
Nestle in and
get away from it all
the mood
— nestle, cherish, nurture, breathe —
The Inspiration
Brittany is about getting away from it all — a place where time slows and life finds its rhythm in simple pleasures. Picture yourself meandering along cobblestone streets or strolling windswept beaches, breathing in the fresh sea air, feasting on briny oysters and mussels, slathering rich butter on crusty bread, and sipping crisp cider.
This northernmost coastal region of France is a land of dramatic coastlines, thick forests, and storybook medieval towns. With proud Celtic traditions, a rich culinary history, and prehistoric mysticism, Brittany feels far from Paris — a world away, where time seems to stretch and fade. Brittany nestles you in like a warm hearth on a cool evening, inviting you to unwind in its magical coastal charm.
The Mood is…
A crackling fireplace in a sleepy cottage. Butter on fresh baked bread. Shared warmth and teacups filled with cider. Slightly fogged windows overlooking the misty seaside. Gentle shadows cast by flickering candles. Rustic. Storybook.
The Playlist
Nothing sets the mood like the right music. Tune into our Autumn Playlist.
I don't want to go to the Bahamas on holiday. I hate islands. I want to go to Brittany, where it's cold and raining, and there's nothing fancy about it.
— Julie Delpy
what we’re cooking
Brittany is the land of fresh seafood, cider, butter, and caramel, and we’re bringing it all to you. The apéro takes a lighter approach with prawns in mirepoix vinaigrette, creamy celeriac remoulade, and cauliflower with sweetbreads. While Brittany is famous for its butter, it surprisingly produces little cheese — so taste a trio of French butters with crusty bread. Cider-braised pork cheeks add a piquant richness to the cod, and we finish with caramelized apple crème brulèe with kouign amann croutons, a nod to Brittany’s love of caramel.
The Butter
The region of Brittany produces more butter than cheese so we’re doing a butter tasting this month of three different unsalted French butters — Rodolphe Le Meunier Beurre de Baratte, Beurre D’Isigny, and Échiré. Learn more about French Butter here.
How to Do a Butter Tasting
Bring the butters to room temperature so they spread easily and so the flavors of the butters are more enhanced. If hosting a butter tasting, lay out the butters onto three plates or a cheese board. Taste each one as a group, noticing the differences of the colors, the subtleties of flavors, and the texure and mouthfeel of each.
We also suggest tasting your regular American household butter next to the French butters to really compare how special French butter is.
Pairing Ideas:
fig + butter, french breakfast radish + butter, baguette + butter
It's funny: not too many people used to think that Brittany was a culinary treasure, but there's such amazing stuff. Beef and pork, of course, but the seafood! The food there is kind of wonderful.
— Dominique Crenn
what you’re cooking
In case you missed the box, simple recipes to recreate the experience yourself
These prawns are beautiful on the table as a first course or as part of a spread for hor d’oeuvres or an apéro hour. As the prawns sit in the mire poix vinaigrette, it’s almost reminiscent of pickled shrimp. Serve alongside a French Butter Tasting.
This recipe is an abridged version of our November menu for a simple weeknight meal. However, we love the addition of the cider braised pork cheeks as the fish adds texture and the pork cheeks add flavor.
Crème Caramel is a classic dessert, and is the French version of flan. Because the custard can be made ahead of time, it’s a lovely dessert to serve when hosting. We’re serving ours with caramelized apples and kouign amann croutons.
l’art de la table
Bring beauty, warmth, & conversation to your dining space.
On the Table — natural textures, vintage charm, muted palette
We're looking for rustic charm with a table setting that embraces natural materials and feels timeless & warm. Start with a bare wood table if you have one or use a simple linen tablecloth. Add jewel-toned striped napkins for a touch of richness, paired with ceramic platters (we’re especially drawn to the work of ceramicist Cym Warkov) and wooden boards like these from Henri Home. Mismatched transferware plates give a lived-in feel, and we like the idea of serving warm cider in grandma’s teacups.
Skip the flowers and place sprigs of eucalyptus or fresh herbs (rosemary, thyme, sage) in small, glass bud vases. Place a baguette directly on the table or on a linen-lined platter, inviting guests to tear and share. Let the table feel abundant and unpolished— just like a cozy cottage by the sea.
As the Host — make your home feel like stepping into a rustic cottage
#1 Put the baguette in the oven right before guests arrive so your home smells like freshly baked bread (set a timer!)
#2 Sea salt candles bring the smell of the sea into your home. We like this one from Amazon and this one from Sur La Table.
#3 If you have a fireplace, light it up. If not, light lots of tea candles spread around your home and dim the lights.
#4 Greet your guests with cider— if serving warmed, choose a cider at a lower price point.
#5 Make the butter tasting extra special with cute butter knives! We suggest: Option 1, Option 2, Option 3
#6 Keep things personal with printable menus & conversation cards.
As the Guest — your presence is the present
Arrive with the mindset that you’re stepping back in time. Tuck your phone away in your coat, let yourself be present, and enjoy the simple pleasures: good food, good company, and a cozy atmosphere.
Suggested attire — French fisherman coastal chic
Marinière, the iconic French striped shirt originally donned by Breton sailors. Or a classic cable knit sweater. Both are timeless and effortlessly chic.
what to drink
The Cocktail — Caperberry Martini
Move aside olives! We love a martini before dinner and caperberries are the garnish of choice for our November menu. They’re bright and briny and make an excellent martini garnish, and the brine can be used to make it dirty.
The Wine
We can’t recommend pairing this month’s menu with cider enough. There are so many options— just pick your favorite! If you’re more of a beer person, we love Duchesse de Bourgogne, a sour ale with a cider-like vibe.
Our friends at France44 and North Loop Wines find gorgeous pairings for us each month. Explore both lists to find the wine that suits your table best :)